Paneer Potato Cutlets

Paneer Potato cutlets are a quick and easy snack made with paneer, potato and singhara atta, kuttu atta. 

Perfect for Navratri or during any fasting days.

Ingredients (8 cutlets)

• Paneer – 200 gms (grated)
• Potato – 1 (large) (boiled & peeled)
• Singhara ka Atta(Water Chestnut flour) – 2 tbsp
• Kuttu ka Atta(Buckwheat flour) – 2 tbsp
• Black Pepper Powder – ¼ tsp
• Green chilli – 1 (finely chopped)
• Coriander Leaves – 2 tbsp (chopped)
• Sendha Salt – to taste
• Oil – for frying

Method

1. In a large bowl, grate and mash the potatoes.
2. Add paneer, singhara atta, kuttu atta, black pepper powder, green chillies, coriander leaves and salt.
3. Mix well to make it a soft dough.
4. Divide it into 8 equal parts and shape them as you like.
5. Shallow Fry – Heat a pan on medium heat, apply little oil onto the surface.
6. Place the cutlets on it and let if fry till golden in colour.
7. Turn upside down and cook fron the other side also till golden brown.
8. Paneer potato cutlets are ready to be served with falahari chutney.

NOTE:- Deep Fry – Heat oil in a Kadai and deep fry them till golden brown from all the sides.

Paneer Potato Cutlets

Nidhi Agrawal

Paneer potato cutlets is a quick and easy snack made with paneer, potato and singhara atta, kuttu atta.  Perfect for Navratri or during any fasting days.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 10 minutes mins

Total Time 25 minutes mins

Course Appetizer, Breakfast, Snack

Cuisine Indian

Servings 8 cutlets

Calories 132 kcal

Ingredients

  

• 200 gms Paneer grated
• 1 Potato large (boiled & peeled)
• 2 tbsp Singhara ka Atta / Water Chestnut flour
• 2 tbsp Kuttu ka Atta / Buckwheat flour
• ¼ tsp Black Pepper Powder
• 1 Green chilli finely chopped
• 2 tbsp Coriander Leaves chopped
• Sendha Salt to taste
• Oil for frying

Instructions

 

• In a large bowl, grate and mash the potatoes.
• Add paneer, singhara atta, kuttu atta, black pepper powder, green chillies, coriander leaves and salt.
• Mix well to make it a soft dough.
• Divide it into 8 equal parts and shape them as you like.
• Shallow Fry – Heat a pan on medium heat, apply little oil onto the surface.
• Place the cutlets on it and let if fry till golden in colour.
• Turn upside down and cook fron the other side also till golden brown.
• Paneer potato cutlets are ready to be served with falahari chutney.

Notes

 Deep Fry – Heat oil in a kadai and deep fry them till golden brown from all the sides.

Keyword aloo paneer cutlets, cutlets, paneer potato cutlets

You might also like:

Sabudana Vada Banana Fry Kuttu Ke pakode Kuttu Colocasia Fritters